WHITE BUTTON MUSHROOM
Agaricus Bisporus
White mushrooms are small to medium sized with a cap averaging 2-7 inches in diameter and attached to short, truncated peduncles. The smooth white hats are round, firm and spongy. When bruised, the white flesh turns light pink and then brown. Under the unopened caps are many small, light brown gills hidden with a white veil and these gills produce dark brown spores. The short white stipe is also edible, dense, thick and smooth. Raw, white mushrooms are mild with a crunchy texture, and cooked they have an earthy flavor with a tender, chewy texture.
PREPARATION
Button mushrooms are suitable for cooked applications such as roasting, sautéing and grilling. They are very versatile and can be grilled whole to make a veggie burger or hollowed out and used as a pizza base or shell for other fillings. They can also be chopped and mixed into soups and stews, baked into pasta or rice dishes, sliced into salads, chopped into a filling for a mushroom strudel, or chopped and cooked into an omelette. The hat is the part most commonly cooked and consumed, as the stem can be fibrous and woody, but the tough stem can also be used to flavor broth. White mushrooms go well with balsamic vinegar, fresh herbs such as oregano, rosemary, thyme or coriander, marinara, spinach, leafy greens, tomatoes, goat cheese, mozzarella, cream-based sauces, garlic and onions. They will keep for 7-10 days if stored in a paper bag in the refrigerator. They can also be cooked and stored in the freezer for a few months.
Rich in protein and fiber and low in fat. They are a good source of potassium, calcium and phosphorus, with trace amounts of other nutrients. Drying the mushrooms slightly diminishes the nutritional value.
other names
- White button mushrooms (English)Mushroom (German)Mushroom (French)Agaricus Bisporus (Latin)
